Recipe library

Green Tea Cake with Redcurrant

Uses Cream Alternative Rosette 12 × 1 L +1 more

Hawaiian Sun

Uses Jelly Neutral 5 kg +2 more

Hearty Rye - Pizzerinka Cone

Makes 30 pieces per 2.4 kg dough piece

Uses Zeelandia Hearty Rye Bread Mix 25 kg +1 more

Heavenly Apple Tartlet

Uses Paletta Cold Glaze Neutral Gel 6 kg +2 more

Heavenly Mousse

Uses Paletta Cold Glaze Neutral Gel 6 kg

Hemisphere with Rum Raisins

Uses Zeelandia Sponge Mix ZL +1 more

Holiday Ballerina

Uses Neutral Paste/Glaze 12.5 kg (Hot)

Homemade Cake 'Lazy Afternoon Tea'

Uses Zeelandia Delice Soft Cream Flavour Custard 25 kg +2 more

Homemade Shortcrust Cake

Uses Cake Mix

Homestyle Rhubarb Cake

Uses Neutral Paste/Glaze 12.5 kg (Hot)

Honey and Dulce de Leche Slice

Makes 1 tray about 40 × 60 cm

Uses Paletta Cold Glaze Neutral Gel 6 kg

Honey Bread with Walnuts and Raisins

Uses Zeelandia Bioferm Dark Liquid Sourdough 19 kg +1 more

Honey Cake Layered with Marmalade

Uses Paletta Cold Glaze Neutral Gel 6 kg +1 more

Honey Cake with Coconut

Uses Zeelandia Honey Cake Mix 25 kg +2 more

Honey Piegusek Roulade

Uses Zeesan Cream Stabiliser

Honey Sponge Cake with Kajmak (Piegusek z Kajmakiem)

Makes 2 frames 60 × 40 cm

Uses Cream Alternative Rosette 12 × 1 L +1 more

Honey Tiramisu (Catalogue)

Makes 2 trays 40 × 60 cm (two honey sponge layers)

Uses Zeelandia Delice Soft Cream Flavour Custard 25 kg +5 more

Honey-Chocolate Cube

Uses Paletta Choco Cold Mirror Glaze 6 kg – Zeelandia +1 more

Igloo Dessert

Uses Zeelandia Arabesque White Couverture 29% 5 kg

Inka Cake

Uses Jelly Neutral 5 kg +3 more

Intense Chocolate Cake with Cream Cheese and Cherries

Makes 2 frames of about 40 × 60 cm (about 1530 g of sponge per piece)

Uses Paletta Cold Glaze Neutral Gel 6 kg

Intense Chocolate with Cream

Makes 1 sheet, frame about 30 × 40 cm, split into two layers

Uses Zeesan Cream Stabiliser +1 more

Intense Chocolate with Redcurrant

Uses Neutral Paste/Glaze 12.5 kg (Hot) +1 more

Japanese Zen

Uses Paletta Cold Glaze Neutral Gel 6 kg +1 more

Jelly Fantasy

Uses Sandia Pound Cake Mix 25 kg

Journey into the Unknown Entremet

Makes 20 pieces

Uses Zeelandia Arabesque White Couverture 29% 5 kg

Karotka

Uses Zeelandia Classic Carrot Cake Mix 25 kg

Karpatka

Makes 2 trays about 40 × 60 cm

Uses Delice Patissière Custard Cream – 10 kg +2 more

Khachapuri with Piri Piri Sauce

Uses Piri Piri Sauce 5 kg

Kiss Burger

Makes 34 round cookies (17 burgers)

Uses ZEELAsoftSER Vanilla Cream Cheese 12 kg +1 more

Klementyna Babka

Uses Cake Mix +1 more

KornFix Natura - Mixed Bread with Grains

Uses Optimax Free Bread Improver 20 kg

Krakow Tradition

Makes tin 60 × 20 cm

Uses Zeelandia Fondant Ready (14 kg)

Kukułka Cake

Uses Zeelandia Arabesque White Couverture 29% 5 kg

Kukułka Cake with Chocolate

Uses Zeelandia Arabesque White Couverture 29% 5 kg

Kukułka Dessert

Makes 16 pieces

Uses Paletta Cold Glaze Neutral Gel 6 kg +1 more

Kukułka with Kajmak

Makes 3 sheets in frames about 40 × 60 cm (about 1130 g per sheet)

Uses Cream Alternative Rosette 12 × 1 L +1 more

Lavender Field Cake

Uses Paletta Cold Glaze Neutral Gel 6 kg +3 more

Layered Cake - Easter

Makes 1 tray about 40 × 60 cm

Uses Cake Mix +1 more

Lemon Layer Cake

Uses Zeelandia Sandia Pound Cake Mix +2 more

Light Cloud Individual Dessert

Uses Zeelandia Arabesque White Couverture 29% 5 kg +1 more

Light Shortcrust Tartlets with Cream

Uses Zeelandia Delice Soft Cream Flavour Custard 25 kg +1 more

Lime Breeze Squares

Makes 1 frame 60 × 40 cm

Uses ZEELAsoftSER Vanilla Cream Cheese 12 kg +2 more

Lithuanian Bread

Uses Optimax Free Bread Improver 20 kg

Lorraine Tart

Uses Mushroom Filling 5 kg (Zeelandia)

Maestro Black

Makes 1 tray approx. 30 × 40 cm

Uses Maestro Black Cake Mix 25 kg

Maestro Cupcakes with Fruit - Summer

Makes 17 cupcakes (silicone moulds about 7 cm in diameter)

Uses Neutral Paste/Glaze 12.5 kg (Hot)

Maestro Krem with Rosette

Uses Cream Alternative Rosette 12 × 1 L +1 more